Get ready to fall in love with the vibrant purple world of ube halaya! This Filipino sweet potato jam is the star of our 29 irresistible dessert creations, perfect for home cooks looking to add a pop of color and unique flavor to their baking adventures. From creamy pies to fluffy cakes, we’ve gathered the most delicious ways to enjoy this tropical treat—let’s dive in!
Classic Ube Halaya with Coconut Milk
Just when you think you’ve tried every comforting dessert, this vibrant purple Filipino classic comes along to surprise your taste buds. Ube Halaya is a rich, sweet jam made from purple yam, and adding coconut milk gives it an extra layer of creamy, tropical flavor that’s perfect for spreading, dipping, or eating straight from the jar. Let’s walk through making it from scratch, step by step, so you can enjoy this unique treat at home.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ube (purple yam) – 1 lb, peeled and grated
– Coconut milk – 1 (13.5 oz) can
– Granulated sugar – ¾ cup
– Unsalted butter – 2 tbsp
– Vanilla extract – 1 tsp
Instructions
1. Place the grated ube in a medium saucepan.
2. Pour the coconut milk over the ube in the saucepan.
3. Cook the mixture over medium heat, stirring constantly with a wooden spoon, for 10 minutes until the ube softens and the liquid starts to bubble gently.
4. Reduce the heat to low and add the granulated sugar, stirring continuously to dissolve it completely and prevent sticking, which should take about 2 minutes.
5. Stir in the unsalted butter and vanilla extract until fully incorporated.
6. Continue cooking over low heat, stirring every 3-4 minutes, for 30 minutes until the mixture thickens to a jam-like consistency that holds its shape when scooped.
7. Remove the saucepan from the heat and let the halaya cool in the pan for 10 minutes to set slightly.
8. Transfer the halaya to a clean jar or container while still warm.
9. Cover the container and refrigerate it for at least 2 hours until completely chilled and firm.
Key to this dessert’s appeal is its smooth, spreadable texture and the earthy sweetness of ube balanced by the creamy coconut. Serve it chilled as a dip for fresh fruit, spread it on toast for a colorful breakfast, or layer it in parfaits with whipped cream for an indulgent twist.
Ube Halaya Cheesecake Bars
Zesty and vibrant, this Filipino-inspired dessert combines the earthy sweetness of purple yam with creamy cheesecake in a convenient bar form. You’ll create a buttery graham cracker crust, a smooth ube halaya filling, and a tangy cheesecake swirl—all baked together for a stunning layered treat that’s perfect for sharing. Let’s walk through each step methodically to ensure success even if you’re new to baking.
Serving: 16 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– Graham cracker crumbs – 2 cups
– Unsalted butter – ½ cup
– Granulated sugar – ¼ cup
– Cream cheese – 16 oz
– Ube halaya – 1 cup
– Eggs – 2
– Vanilla extract – 1 tsp
– All-purpose flour – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal later.
2. Melt the unsalted butter in a microwave-safe bowl for 30 seconds, then combine it with the graham cracker crumbs and granulated sugar in a medium bowl until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared pan using the back of a measuring cup to create an even layer, then bake for 10 minutes until lightly golden.
4. While the crust bakes, beat the cream cheese in a large bowl with an electric mixer on medium speed for 2 minutes until smooth and creamy, scraping down the sides with a spatula to ensure no lumps remain.
5. Add the ube halaya to the cream cheese and mix on low speed for 1 minute until fully incorporated, then add the eggs one at a time, beating for 30 seconds after each addition until just combined.
6. Stir in the vanilla extract and all-purpose flour with a spatula until the batter is uniform, being careful not to overmix to avoid a dense texture.
7. Pour the ube cheesecake batter over the baked crust and spread it evenly with an offset spatula, then tap the pan gently on the counter to release any air bubbles.
8. Bake at 350°F for 35-40 minutes until the edges are set but the center still jiggles slightly when shaken, then turn off the oven and let it cool inside with the door cracked open for 1 hour to prevent cracking.
9. Transfer the pan to a wire rack to cool completely to room temperature, about 2 hours, then refrigerate for at least 4 hours or overnight until fully chilled and firm.
10. Use the parchment paper overhang to lift the bars out of the pan, place them on a cutting board, and slice into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Oozing with creamy richness, these bars offer a velvety texture from the cheesecake layer and a subtle chew from the ube halaya, with a buttery crust that adds crunch. Serve them chilled with a dusting of powdered sugar or alongside a scoop of vanilla ice cream to balance the earthy sweetness, making them a showstopper at potlucks or a cozy treat at home.
Creamy Ube Halaya Swirl Ice Cream
Ready to create a stunning frozen dessert that’s as vibrant as it is delicious? This Creamy Ube Halaya Swirl Ice Cream blends the earthy sweetness of purple yam with a rich, smooth base for a treat that’s sure to impress. Follow along step-by-step to master this unique flavor at home.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Heavy cream – 2 cups
– Whole milk – 1 cup
– Granulated sugar – ¾ cup
– Ube halaya (purple yam jam) – 1 cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. In a medium saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, and salt, stirring constantly until the sugar dissolves completely and the mixture is warm to the touch (about 5 minutes).
2. Remove the saucepan from the heat and stir in the vanilla extract, then transfer the mixture to a large bowl and let it cool to room temperature for 15 minutes.
3. Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or until it is thoroughly chilled to 40°F.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, which typically takes 20–25 minutes.
5. While the ice cream churns, gently warm the ube halaya in a small saucepan over low heat for 2–3 minutes, stirring until it is smooth and spreadable but not hot.
6. Transfer half of the churned ice cream to a freezer-safe container, then drizzle half of the warmed ube halaya over it in a swirl pattern using a spoon.
7. Add the remaining ice cream on top and repeat the swirling process with the rest of the ube halaya, avoiding overmixing to maintain distinct swirls.
8. Cover the container tightly with a lid and freeze the ice cream for at least 6 hours, or until it is firm and scoopable.
Get ready to enjoy a dessert with a velvety texture and a beautiful marbled look. The ube halaya adds a subtle, nutty sweetness that pairs perfectly with the creamy base, making it ideal for serving in waffle cones or alongside fresh fruit for a colorful presentation.
Ube Halaya and Macapuno Delight
Baking a vibrant Filipino-inspired dessert doesn’t have to be intimidating. This Ube Halaya and Macapuno Delight combines sweet purple yam with chewy coconut strings in a simple, no-bake treat that’s perfect for beginners to assemble. Follow these clear steps to create a stunning layered dessert that’s as fun to make as it is to eat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – 6 tbsp, melted
– Ube halaya (purple yam jam) – 2 cups
– Sweetened condensed milk – ¾ cup
– Heavy cream – 1 cup
– Macapuno (sweetened coconut strings) – 1 cup, drained
– Vanilla extract – 1 tsp
Instructions
1. Combine the graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand. Tip: Press the crumbs firmly into the pan to create a compact base that won’t crumble when sliced.
2. Transfer the crumb mixture to a 9×9-inch square baking dish and press it into an even layer using the bottom of a measuring cup.
3. Place the dish in the refrigerator for 10 minutes to allow the crust to set.
4. In a large mixing bowl, whisk together the ube halaya and sweetened condensed milk until completely smooth and uniform in color.
5. In a separate bowl, use an electric mixer on medium-high speed to whip the heavy cream and vanilla extract until stiff peaks form, which should take about 3-4 minutes. Tip: Chill your bowl and beaters in the freezer for 15 minutes beforehand to help the cream whip faster and hold its shape better.
6. Gently fold the whipped cream into the ube mixture using a rubber spatula until no white streaks remain, being careful not to deflate the air bubbles.
7. Remove the crust from the refrigerator and spread the ube mixture evenly over the top with an offset spatula.
8. Sprinkle the drained macapuno evenly over the ube layer, pressing it down lightly with your fingertips. Tip: Pat the macapuno dry with a paper towel first to prevent excess moisture from making the dessert soggy.
9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until fully set and firm to the touch.
10. Slice the dessert into 8 equal squares using a sharp knife wiped clean between cuts for neat edges.
Soft and creamy with a subtle earthy sweetness from the ube, this dessert offers a delightful contrast to the chewy texture of the macapuno. Serve it chilled with a sprinkle of toasted coconut on top for extra crunch, or layer it in individual glasses with fresh mango slices for an elegant presentation.
Ube Halaya Milk Tea
Gather around, kitchen newcomers, because today we’re making a vibrant, creamy treat that’s as fun to look at as it is to sip. Ube Halaya Milk Tea blends the earthy sweetness of purple yam with the comforting richness of milk tea, creating a drink that’s both nostalgic and Instagram-worthy. Let’s walk through each step together to ensure your first attempt is a success.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Ube halaya – ½ cup
– Black tea bags – 2
– Water – 2 cups
– Whole milk – 1 cup
– Granulated sugar – 2 tbsp
– Ice cubes – 1 cup
Instructions
1. Place 2 black tea bags in a heatproof pitcher.
2. Bring 2 cups of water to a boil at 212°F in a saucepan on the stove.
3. Pour the boiling water over the tea bags in the pitcher.
4. Steep the tea for 5 minutes, then remove and discard the tea bags.
5. Tip: For stronger tea flavor, steep for an extra minute, but avoid over-steeping to prevent bitterness.
6. Add 2 tbsp of granulated sugar to the hot tea and stir until fully dissolved.
7. Allow the sweetened tea to cool to room temperature, about 10 minutes.
8. In a blender, combine ½ cup of ube halaya and 1 cup of whole milk.
9. Blend on high speed for 30 seconds until smooth and creamy.
10. Tip: Scrape down the sides of the blender halfway through to ensure no lumps remain.
11. Fill two serving glasses with ½ cup of ice cubes each.
12. Divide the cooled tea evenly between the glasses over the ice.
13. Slowly pour the ube-milk mixture over the back of a spoon into each glass to create a layered effect.
14. Tip: Pouring slowly helps maintain distinct layers for a visually appealing presentation.
15. Stir gently before drinking to combine all flavors.
As you take your first sip, you’ll notice the velvety texture from the ube halaya melding with the robust tea, offering a subtly sweet and earthy flavor profile. Serve it with a boba straw for added fun, or top with a dollop of whipped cream for an extra indulgent twist.
No-Bake Ube Halaya Cheesecake
Ever found yourself craving a creamy, vibrant dessert without the fuss of turning on the oven? Enter the no-bake ube halaya cheesecake, a stunning purple treat that combines the earthy sweetness of Filipino ube with the rich tang of classic cheesecake. This recipe is perfect for beginners, as I’ll guide you through each simple step to ensure success.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – ½ cup, melted
– Cream cheese – 16 oz, softened
– Granulated sugar – ¾ cup
– Ube halaya – 1 cup
– Heavy cream – 1 cup
– Vanilla extract – 1 tsp
Instructions
1. In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined and the mixture resembles wet sand. Tip: Use a fork to blend evenly for a consistent crust texture.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or measuring cup. Chill in the refrigerator for 15 minutes to set.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
4. Add the granulated sugar to the cream cheese and beat for another 2 minutes until fully incorporated and no lumps remain.
5. Mix in the ube halaya and vanilla extract until the color is uniform and the mixture is well blended. Tip: Ensure the ube halaya is at room temperature to avoid clumping in the batter.
6. In a separate bowl, whip the heavy cream with an electric mixer on high speed for 3–4 minutes until stiff peaks form. Tip: Chill the bowl and beaters in the freezer for 10 minutes beforehand for faster whipping.
7. Gently fold the whipped cream into the ube mixture using a spatula until no white streaks remain, being careful not to deflate the cream.
8. Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
9. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight, until fully set.
10. Run a knife around the edge of the pan before releasing the springform to serve.
Perfectly set, this cheesecake boasts a velvety texture that melts in your mouth, with a subtle nutty flavor from the ube balanced by the tangy cream cheese. For a creative twist, top it with toasted coconut flakes or a drizzle of condensed milk before slicing to enhance its visual appeal and sweetness.
Ube Halaya Ensaymada
Oftentimes, the most delightful treats come from combining beloved flavors in new ways, and this Ube Halaya Ensaymada does just that by blending the sweet, earthy notes of ube with a soft, buttery brioche. Today, we’ll walk through each stage methodically, ensuring even beginners can achieve that perfect, fluffy texture and vibrant purple swirl. Let’s start by gathering our minimal ingredients and prepping our workspace.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 4 cups
– Granulated sugar – ½ cup
– Active dry yeast – 2¼ tsp.
– Whole milk – 1 cup, warmed to 110°F
– Unsalted butter – ½ cup, softened
– Eggs – 2 large
– Salt – 1 tsp.
– Ube halaya (purple yam jam) – 1 cup
– Ube extract – 1 tsp.
Instructions
1. In a small bowl, combine the warmed milk and active dry yeast, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
3. Add the yeast mixture, eggs, and softened unsalted butter to the dry ingredients, then mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic; tip: if it sticks, add a tablespoon of flour at a time.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. While the dough rises, mix the ube halaya and ube extract in a small bowl until uniform.
7. Punch down the risen dough, then roll it out on a floured surface into a 12×18-inch rectangle.
8. Spread the ube mixture evenly over the dough, leaving a ½-inch border on all sides.
9. Tightly roll the dough from the long side into a log, then pinch the seam to seal; tip: use a bench scraper to lift and roll evenly.
10. Cut the log into 12 equal pieces using a sharp knife, then place each piece cut-side up in a greased muffin tin.
11. Cover the tin with a damp cloth and let the pieces rise for 30 minutes in a warm spot.
12. Preheat your oven to 350°F during the second rise.
13. Bake the ensaymadas for 20-25 minutes until golden brown on top; tip: check doneness by inserting a toothpick—it should come out clean.
14. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.
Finally, these ensaymadas boast a tender, pillowy crumb with swirls of sweet ube that offer a subtle earthy flavor. For a creative twist, serve them warm with a dusting of powdered sugar or a dollop of whipped cream to enhance their rich, buttery notes.
Ube Halaya Pancakes
Haven’t you ever wished you could combine the vibrant purple hue and sweet, nutty flavor of ube with the comforting warmth of pancakes? Today, we’re making Ube Halaya Pancakes, a delightful fusion that brings a Filipino favorite to your breakfast table. This recipe is straightforward and perfect for beginners, so let’s get started.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – ¾ cup
– Egg – 1
– Vegetable oil – 2 tbsp
– Ube halaya – ½ cup
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
2. In a separate medium bowl, beat the egg lightly with a fork, then add the milk and vegetable oil, stirring until smooth.
3. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined; do not overmix to avoid tough pancakes.
4. Fold in the ube halaya until evenly distributed throughout the batter, creating a vibrant purple color.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with a small amount of vegetable oil or cooking spray.
6. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through; adjust heat if needed to prevent burning.
8. Transfer the cooked pancakes to a plate and repeat with the remaining batter, keeping them warm in a low oven if desired.
9. Serve the pancakes immediately while hot. Marvel at how these Ube Halaya Pancakes offer a soft, fluffy texture with a subtle sweetness and earthy flavor from the ube. They pair wonderfully with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent touch, making them a colorful centerpiece for any brunch gathering.
Ube Halaya Bread Pudding
Fusing the vibrant purple hue of ube with the comforting warmth of bread pudding creates a dessert that’s both visually stunning and deeply satisfying. This Ube Halaya Bread Pudding transforms day-old bread into a creamy, custardy treat infused with the sweet, nutty flavor of purple yam. Follow these methodical steps to achieve a perfectly set pudding with a golden-brown top.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Day-old bread – 6 cups, cubed
– Ube halaya – 1 cup
– Eggs – 3 large
– Whole milk – 2 cups
– Granulated sugar – ¾ cup
– Vanilla extract – 1 tsp
– Unsalted butter – 2 tbsp, melted
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with 1 tablespoon of the melted butter.
2. Place the cubed day-old bread evenly in the prepared baking dish.
3. In a large mixing bowl, whisk together the eggs, whole milk, granulated sugar, and vanilla extract until fully combined and smooth.
4. Add the ube halaya to the egg mixture and whisk vigorously for 2 minutes to break it down and incorporate it evenly, ensuring no large lumps remain.
5. Pour the ube custard mixture over the bread cubes in the baking dish, pressing down gently with a spatula to submerge all the bread pieces.
6. Let the mixture sit for 10 minutes to allow the bread to fully absorb the custard.
7. Drizzle the remaining 1 tablespoon of melted butter evenly over the top of the pudding.
8. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
9. Remove from the oven and let cool on a wire rack for at least 15 minutes before serving.
Dense and moist with a subtle chew from the bread, this pudding boasts a rich ube flavor that’s not overly sweet. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to complement the earthy notes, or enjoy it chilled for a firmer texture that highlights the custard’s creaminess.
Ube Halaya Parfait with Whipped Cream
Kick off your dessert-making adventure with this vibrant Ube Halaya Parfait, a Filipino-inspired treat that layers sweet purple yam jam with airy whipped cream for a stunning visual and delightful flavor contrast. Perfect for beginners, this no-bake recipe requires minimal equipment and yields impressive results with just a few simple steps.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ube halaya – 1 cup
– Heavy cream – 1 cup
– Granulated sugar – 2 tbsp
– Vanilla extract – 1 tsp
Instructions
1. Place a medium mixing bowl and whisk attachment in the freezer for 10 minutes to chill thoroughly.
2. Pour 1 cup of heavy cream into the chilled bowl.
3. Add 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract to the bowl.
4. Whip the mixture on medium-high speed with an electric mixer until soft peaks form, about 2–3 minutes; stop when the cream holds its shape but still looks glossy.
5. Spoon 2 tablespoons of ube halaya into the bottom of each of 4 serving glasses.
6. Top the ube halaya layer with ¼ cup of whipped cream, spreading it gently with a spoon.
7. Repeat the layering process once more, adding another 2 tablespoons of ube halaya followed by ¼ cup of whipped cream in each glass.
8. Refrigerate the assembled parfaits for at least 30 minutes to allow the flavors to meld and the texture to set.
9. Serve chilled directly from the refrigerator.
Dive into this dessert to experience a creamy, velvety texture from the whipped cream paired with the dense, subtly sweet earthiness of the ube halaya. For a creative twist, garnish with toasted coconut flakes or crushed graham crackers just before serving to add a satisfying crunch that complements the smooth layers.
Ube Halaya Mochi Bites
A vibrant purple treat that’s both chewy and creamy, these Ube Halaya Mochi Bites blend Filipino and Japanese dessert traditions into one irresistible snack. They’re surprisingly simple to make with just a few ingredients, and I’ll walk you through each step so you can enjoy them fresh at home.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Glutinous rice flour – 1 cup
– Ube halaya (purple yam jam) – ½ cup
– Granulated sugar – ¼ cup
– Water – ¾ cup
– Cornstarch – ¼ cup
Instructions
1. In a medium saucepan, combine the glutinous rice flour, ube halaya, granulated sugar, and water.
2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon for 10–12 minutes until it thickens into a smooth, sticky dough that pulls away from the pan.
3. Tip: Keep the heat low to prevent burning and ensure even cooking—this helps avoid lumps in the mochi.
4. Transfer the dough to a clean surface dusted with half of the cornstarch.
5. Let the dough cool for 5 minutes until it’s safe to handle, then knead it gently for 2–3 minutes to make it pliable.
6. Divide the dough into 16 equal pieces, rolling each into a smooth ball about 1 inch in diameter.
7. Tip: Lightly oil your hands to prevent sticking while shaping the balls for a cleaner finish.
8. Roll each ball in the remaining cornstarch to coat it lightly, shaking off any excess.
9. Arrange the coated balls on a parchment-lined tray and let them rest at room temperature for 15 minutes to set.
10. Tip: Resting allows the mochi to develop its signature chewy texture—don’t skip this step for the best results.
11. Serve the bites immediately, or store them in an airtight container at room temperature for up to 2 days.
Oozing with sweet ube flavor, these bites offer a delightful contrast between the soft, stretchy mochi exterior and the creamy halaya filling. Try serving them chilled for a firmer bite or topped with toasted coconut for extra crunch—they’re perfect for parties or a cozy dessert at home.
Ube Halaya Filled Cupcakes
Ube halaya filled cupcakes combine the vibrant purple yam spread with fluffy vanilla cake for a delightful Filipino-inspired treat that’s surprisingly simple to make at home. This recipe walks you through creating moist cupcakes with a sweet, creamy ube center, perfect for introducing a new flavor to your baking repertoire.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 1½ cups
– Granulated sugar – 1 cup
– Baking powder – 1½ tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup (1 stick)
– Milk – ½ cup
– Eggs – 2 large
– Vanilla extract – 1 tsp
– Ube halaya – 1 cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. In a separate large bowl, beat the unsalted butter with an electric mixer on medium speed for 2 minutes until creamy and lightened in color.
4. Add the milk, eggs, and vanilla extract to the butter, and mix on low speed for 1 minute until just incorporated, being careful not to overmix to avoid dense cupcakes.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed for 30 seconds until a smooth batter forms with no lumps.
6. Fill each muffin liner two-thirds full with the batter using a spoon or ice cream scoop for even distribution.
7. Spoon 1 tablespoon of ube halaya into the center of each cupcake batter, gently pressing it down slightly so it’s submerged but not touching the bottom.
8. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the cake part (not the filling) comes out clean and the tops spring back when lightly touched.
9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely to prevent sogginess.
10. Serve the cupcakes once cooled, optionally dusting with powdered sugar for a decorative finish.
Zesty and tender, these cupcakes offer a soft crumb that contrasts beautifully with the rich, slightly chewy ube halaya filling. For a creative twist, try topping them with a swirl of ube-flavored frosting or serving alongside a scoop of vanilla ice cream to balance the sweetness.
Ube Halaya Layered Cake with Buttercream
Ready to create a stunning dessert that blends vibrant color with creamy texture? This Ube Halaya Layered Cake with Buttercream transforms the beloved Filipino purple yam into a showstopping treat, perfect for celebrations or a special weekend project. Follow along step-by-step to build layers of moist cake and silky frosting, ensuring even beginners can achieve professional results.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1½ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 3 large
– Whole milk – 1 cup
– Unsalted butter – ½ cup, melted
– Ube halaya – 1 cup
– Ube extract – 1 tsp
– Unsalted butter – 1 cup, softened
– Powdered sugar – 4 cups
– Heavy cream – 2 tbsp
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, lining them with parchment paper for easy removal.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs with a mixer on medium speed for 2 minutes until pale and slightly frothy.
4. Add the whole milk, melted unsalted butter, ube halaya, and ube extract to the eggs, mixing on low speed for 1 minute until smooth.
5. Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until no flour streaks remain—overmixing can lead to a dense cake.
6. Divide the batter evenly between the prepared pans, tapping them lightly on the counter to remove air bubbles.
7. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away from the pans.
8. Cool the cakes in the pans on a wire rack for 10 minutes, then invert them onto the rack to cool completely for 1 hour to prevent crumbling.
9. While the cakes cool, make the buttercream by beating the softened unsalted butter with a mixer on high speed for 3 minutes until light and fluffy.
10. Gradually add the powdered sugar in 1-cup increments, mixing on low speed to avoid a cloud of sugar, then increase to high for 2 minutes after each addition.
11. Pour in the heavy cream and beat on medium speed for 1 minute until the buttercream is smooth and spreadable—if it’s too thick, add more cream 1 tsp at a time.
12. Place one cake layer on a serving plate, spread a ½-inch layer of buttercream evenly over the top, then stack the second layer and frost the entire cake with the remaining buttercream.
13. Chill the cake in the refrigerator for 30 minutes to set the frosting before slicing for clean edges.
How delightful is this cake’s soft, moist crumb paired with the rich, creamy buttercream? The ube lends a subtle sweetness and earthy flavor, while its vibrant purple hue makes each slice visually striking. Serve it chilled with a sprinkle of toasted coconut or alongside a scoop of vanilla ice cream for a contrasting coolness.
Ube Halaya Crème Brûlée
Ready to elevate a French classic with a vibrant Filipino twist? This Ube Halaya Crème Brûlée combines the creamy, custard texture of traditional crème brûlée with the sweet, earthy flavor and stunning purple hue of ube. We’ll walk through each step methodically to ensure your dessert is perfectly set and caramelized.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– Heavy cream – 2 cups
– Granulated sugar – ½ cup
– Egg yolks – 6
– Ube halaya (purple yam jam) – ¾ cup
– Vanilla extract – 1 tsp
– Turbinado sugar – 4 tbsp
Instructions
1. Preheat your oven to 325°F and place four 6-ounce ramekins in a large baking dish.
2. In a medium saucepan over medium heat, combine the heavy cream and granulated sugar, stirring until the sugar dissolves and the mixture is warm to the touch (about 5 minutes).
3. Remove the saucepan from heat and whisk in the ube halaya until fully incorporated and smooth.
4. In a separate bowl, whisk the egg yolks and vanilla extract together until pale and slightly thickened.
5. Slowly pour the warm ube cream mixture into the egg yolks while continuously whisking to prevent curdling.
6. Divide the custard evenly among the ramekins using a ladle or measuring cup.
7. Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up their sides to create a water bath.
8. Bake for 40-45 minutes until the edges are set but the centers still jiggle slightly when shaken.
9. Remove the ramekins from the water bath and let them cool to room temperature on a wire rack for 30 minutes.
10. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight until completely chilled and firm.
11. Just before serving, sprinkle 1 tablespoon of turbinado sugar evenly over the surface of each chilled custard.
12. Use a kitchen torch to caramelize the sugar by holding it 2-3 inches away and moving in slow, circular motions until the sugar melts and turns a deep amber color (about 30 seconds per ramekin).
13. Let the caramelized sugar harden for 1-2 minutes before serving.
You’ll love the contrast between the crisp, caramelized sugar top and the velvety, purple custard beneath. For a creative twist, garnish with toasted coconut flakes or serve alongside fresh mango slices to complement the ube’s unique sweetness.
Ube Halaya Smoothie Bowl
Perfect for a vibrant breakfast or a satisfying snack, this Ube Halaya Smoothie Bowl transforms the classic Filipino dessert into a creamy, dreamy treat. Let’s walk through each step together to ensure your bowl turns out beautifully every time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Frozen banana – 1 cup
– Ube halaya – ½ cup
– Coconut milk – ¾ cup
– Honey – 1 tbsp
– Ice – ½ cup
Instructions
1. Add 1 cup of frozen banana to a high-speed blender.
2. Add ½ cup of ube halaya to the blender.
3. Pour ¾ cup of coconut milk into the blender.
4. Drizzle 1 tbsp of honey into the blender.
5. Add ½ cup of ice to the blender.
6. Blend on high speed for 45 seconds until completely smooth and thick.
7. Stop the blender and scrape down the sides with a spatula to incorporate any chunks.
8. Blend again for 15 seconds to ensure a uniform consistency.
9. Divide the smoothie mixture evenly between two bowls.
10. Arrange your desired toppings over the smoothie in each bowl.
Zesty and rich, this bowl boasts a velvety texture from the ube halaya and a natural sweetness balanced by the coconut milk. For a creative twist, try drizzling it with extra honey or sprinkling toasted coconut flakes on top for added crunch.
Ube Halaya Buttercream Frosting
A vibrant purple frosting that’s as stunning as it is delicious, this Ube Halaya Buttercream Frosting combines the sweet, nutty flavor of ube with a silky, spreadable texture perfect for cakes, cupcakes, or even as a dip for cookies. Let’s walk through each simple step to create this eye-catching treat.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Unsalted butter – 1 cup
– Powdered sugar – 4 cups
– Ube halaya – 1 cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Place 1 cup of unsalted butter in a large mixing bowl and let it sit at room temperature for 30 minutes until softened to a spreadable consistency.
2. Beat the softened butter with an electric mixer on medium speed for 2 minutes until it becomes light and fluffy, scraping down the sides of the bowl with a spatula halfway through.
3. Add 4 cups of powdered sugar to the bowl in two additions, mixing on low speed for 1 minute after each addition to prevent a sugar cloud from forming.
4. Incorporate 1 cup of ube halaya into the mixture, mixing on medium speed for 2 minutes until fully combined and the color is evenly purple.
5. Add 1 tsp of vanilla extract and ¼ tsp of salt, then mix on high speed for 3 minutes until the frosting is smooth and holds stiff peaks when you lift the beaters.
6. Use the frosting immediately to frost a cooled cake or cupcakes, or store it in an airtight container in the refrigerator for up to 3 days, bringing it to room temperature and re-whipping before use.
Here’s the final result: this frosting boasts a rich, velvety texture that pipes beautifully and a distinct ube flavor with hints of vanilla. Try it swirled on chocolate cupcakes for a striking contrast or as a filling between layers of a vanilla sponge cake to elevate any dessert table.
Ube Halaya Glazed Donuts
A vibrant purple treat that’s as fun to make as it is to eat, these Ube Halaya Glazed Donuts bring a Filipino-inspired twist to a classic American favorite. By following this methodical guide, you’ll create fluffy, golden donuts topped with a sweet, colorful glaze that’s sure to impress.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¼ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Whole milk – ¾ cup
– Egg – 1 large
– Unsalted butter – 2 tbsp, melted
– Ube halaya – ½ cup
– Powdered sugar – 1 cup
– Vegetable oil – for frying
Instructions
1. In a large bowl, whisk together 2 cups of all-purpose flour, ¼ cup of granulated sugar, 2 tsp of baking powder, and ½ tsp of salt until fully combined.
2. In a separate bowl, whisk ¾ cup of whole milk, 1 large egg, and 2 tbsp of melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until a soft dough forms, being careful not to overmix to keep the donuts tender.
4. Turn the dough onto a lightly floured surface and roll it out to a ½-inch thickness.
5. Use a donut cutter or a 3-inch round cutter to cut out donut shapes, re-rolling scraps as needed to make 12 donuts.
6. Heat vegetable oil in a deep pot to 350°F, using a thermometer to ensure accuracy for even frying.
7. Fry the donuts in batches for 1–2 minutes per side until golden brown, flipping once with tongs to cook evenly.
8. Transfer the fried donuts to a wire rack lined with paper towels to drain excess oil and cool completely.
9. In a small bowl, whisk ½ cup of ube halaya and 1 cup of powdered sugar until smooth, adding a splash of milk if needed for a pourable consistency.
10. Dip the top of each cooled donut into the glaze, letting excess drip off, then place them back on the rack to set for 10 minutes.
11. Serve the donuts immediately for the best texture, storing any leftovers in an airtight container at room temperature for up to 2 days.
Buttery and light with a subtle earthy sweetness from the ube, these donuts offer a chewy interior beneath a glossy, vibrant glaze. For a creative twist, sprinkle them with toasted coconut or serve alongside a scoop of vanilla ice cream to balance the flavors.
Ube Halaya Rice Cake
Diving into the vibrant world of Filipino desserts, this Ube Halaya Rice Cake combines the beloved purple yam spread with the comforting texture of rice for a unique, sweet treat that’s surprisingly simple to make at home. Let’s walk through the process together, step by step, to ensure your cake turns out perfectly moist and flavorful every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Ube halaya – 1 cup
– Glutinous rice flour – 1 cup
– Granulated sugar – ½ cup
– Coconut milk – 1 cup
– Eggs – 2
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Vegetable oil – 2 tbsp
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round baking pan with vegetable oil, using a brush to coat it evenly for easy removal later.
2. In a large mixing bowl, combine 1 cup of ube halaya, 1 cup of coconut milk, and 2 eggs, whisking until smooth to avoid lumps in the batter.
3. Add 1 cup of glutinous rice flour, ½ cup of granulated sugar, 1 tsp of baking powder, and ¼ tsp of salt to the wet mixture, stirring gently until just incorporated to prevent overmixing, which can make the cake dense.
4. Pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles, ensuring an even rise during baking.
5. Bake at 350°F for 55–60 minutes, or until a toothpick inserted into the center comes out clean, checking at the 50-minute mark to avoid overbaking.
6. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely, which helps it set without becoming soggy.
7. Slice the cooled cake into 8 pieces using a sharp knife for clean edges.
Allowing the cake to cool fully enhances its chewy, slightly sticky texture from the glutinous rice, while the ube halaya lends a sweet, earthy flavor with a vibrant purple hue. Serve it warm with a drizzle of coconut cream or as a festive dessert topped with toasted coconut flakes for added crunch.
Conclusion
Ready to explore the vibrant world of ube? This roundup proves this purple yam is a versatile superstar, perfect for creating stunning, delicious desserts right in your kitchen. We hope you found inspiration to try a new recipe! Don’t forget to leave a comment with your favorite creation and share this article on Pinterest to spread the ube love. Happy baking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
